10 Things Every Good Griller Should Know

These are the secrets that will make you the cookout queen.

Grilling can be a bit overwhelming — especially when you're hosting a big crowd. There's nothing trickier than greeting guests and cooking at the same time. Before your fire up the grill next, keep these pro tips in mind:

1. Control the heat
Large items like chicken quarters and ribs aren't meant to cook over high heat. Manage heat on a gas grill by turning off the center burners and placing food on the middle of the grill. Adjust burners on the left and right sides to change the temperature. On charcoal, adjusting dampers to restrict airflow will lower the cooking temperature.

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2. Stack your coals
Instead of spreading a thin layer of charcoal across the bottom of your grill, stack lit coals on one side. Place foods that need a quick sear (like thin veggies or steaks) on the coal side. Foods that need longer to cook can be placed on the opposite end with the lid on to contain the heat.

3. Sear at 10 and 2
Pretend your grilling surface is a clock. Point the tips of items like steaks or pork chops at 10 o'clock for a few minutes, followed by 2 o'clock for the same time. Repeat this on the second side and you'll get perfect, diamond shaped grill marks every time. Remember to only flip most foods once, about half way through cooking.

4. Add some smoke
Wood chips or chunks are a great way to add smoky flavor without smoking foods for hours on end. Soak wood chips for about 30 minutesand place them inside a metal smoker box (or wrap them in a piece of aluminum foil) on a gas grill. If you're cooking with charcoal, scatter the chips across the lit coals.

5. Hit the perfect temperature
A thermometer is your best friend at the grill. Not only will you avoid under-cooking foods, you'll make sure you don't overcook. A digital leave-in thermometer is perfect as it lets you check the temperature without lifting the grill lid.

6. Keep coals burning
Coals are ready for cooking when they're fully lit and have a thin layer of white ash formed. Expect standard coals to burn 45 minutes to 2 hours, depending on the weather and the number you use. Keep your fire going by continuously adding new coals before the previous ones go out.

7. Keep foods separated
Backyard grilling can be a food safety minefield. Use separate platters, tools, and utensils for raw and cooked foods and never let them mingle.

8. Use the right tools for the job
Life is always easier with the right tools. Oversized grill tools from Cuisinart are a great choice for cooking, and our VIP Award-winning Firewire grilling skewers let you sear kebabs anywhere you have the space. When you're all done and ready to clean, the Brushhawg Grill Brush from Char-Broil makes short work of grilled on food.

9. Wait to baste
Basting with sauce adds tremendous flavor, but barbecue sauces burn easily. Try basting in the last few minutes and once foods have been removed from the grill.

10. Practice ambitious dishes before a party
Desperate to slow-grill a lamb quarter or smoke a pork shoulder for the first time? Try out your techniques before you prepare tough dishes for a crowd.

No outdoor space? Here are a few tips to get great grilling results in your kitchen.

1. Don't over grease
Just like when you grill outdoors, only use oil when necessary. Try painting a thin layer onto foods to promote browning and prevent sticking.

2. Leave meat alone
Don't feel the need to compulsively flip. Listen for the kiss of the grill pan. One of the most common grilling mistakes is being impatient.

3. Be adventurous
Don't limit fun to outdoor grills. Try grilling fruits like watermelon, pineapple, or mango indoors too. Brush them with warm honey first to get delicious results.